Bakewell Tart

Bakewell Tart

40 min bake, 180°C then 160°C, 23cm tart tin

Ingredients

Pastry
plain flour      175g
unsalted butter  100g
icing sugar      10g
egg yolk         1
cold water       15g

Frangipane
unsalted butter  175g
caster sugar     175g
ground almonds   175g
eggs             2
almond extract   5g

Filling
raspberry jam    200g
flaked almonds   40g

Pastry butter must be cold. Frangipane butter should be melted and cooled slightly.
Use a loose bottomed tart tin so you can remove it cleanly.

Recipe

1. Rub the cold butter into the flour and icing sugar until it looks like fine breadcrumbs. Add the egg yolk and cold water, mix until it just comes together. Wrap and refrigerate for 30 minutes:

[plain flour 175g, unsalted butter 100g, icing sugar 10g, egg yolk 1, cold water 15g]

2. Roll the pastry out to 3-5mm thick and line the tart tin. Trim the edges. Prick the base all over with a fork. Refrigerate for another 30 minutes.

3. Heat the oven to 180°C. Line the pastry with baking paper and fill with baking beans. Blind bake for 15 minutes. Remove the paper and beans and bake for another 5 minutes until just golden. Leave to cool slightly.

4. For the frangipane, melt the butter and leave to cool a little. Stir in the rest until combined:

[unsalted butter 175g melted, caster sugar 175g, ground almonds 175g, eggs 2, almond extract 5g]

5. Reduce the oven to 160°C. Spread the jam over the pastry base, then pour the frangipane over the top and spread to the edges. Scatter the flaked almonds over.

6. Bake for 35-40 minutes until set with just a faint wobble in the centre and golden on top. If the almonds start to colour too quickly, cover loosely with foil.

7. Leave to cool completely in the tin before removing. Dust with icing sugar to serve.